They will
be ready for use in about twelve or twenty-four hours; if to be kept
longer they should be put in wide-mouthed bottles, or stone jars, and
well drawn down with bladder. It is very important that they should be
quite cold before they are put into the bottles, or jars.
SALMON, TO BOIL.--Clean it carefully, boil it gently with salt and a
little horse radish; take it out of the water as soon as done. Let
the water be warm if the fish be split. If underdone it is very
unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel
and butter.
SALMON, TO MARINATE.--Cut the salmon in slices; take off the skin and
take out the middle bone; cut each slice asunder; put into a saucepan
and season with salt, pepper, 6 cloves, a sliced onion, some whole
chives, a little sweet basil, parsley, and a bay leaf; then squeeze in
the juice of three lemons, or use vinegar. Let the salmon lie in the
marinate for two hours; take it out; dry with a cloth; dredge with
flour, and fry brown in clarified butter; then lay a clean napkin in a
dish; lay the slices upon it; garnish with fried parsley.
SALT COD, TO DRESS.--Soak the cod all night in 2 parts water, and one
part vinegar. Boil; and break into flakes on the dish; pour over it
boiled parsnips, beaten in a mortar, and then boil up with cream, and
a large piece of butter rolled in a bit of flour. It may be served
with egg-sauce instead of parsnip, or boiled and served without
flaking with the usual sauce.
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